Place Balsamic Vinegar, Cinnamon, Pepper, Cardamom, Garlic. and Plums in a small, heavy saucepan. Set over high heat and bring to a boil. Stir and remove from heat. Let cool to room temperature.

Remove the Dried Plums from the mixture, reserving for later use. Pour the cooled Vinegar Mixture into a small bowl and add in the Olive oil. Salt to taste.

​Whisk together until emulsified. Divide the Salad Greens between four serving plates. Arrange the Grilled Chicken on top, then add the Dried Plums, Cherry Tomatoes, Ham and Goat Cheese. Drizzle the Balsamic Dressing over the salad and Garnish with Croutons.